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Braised Short Rib Ragout

Slow roasting gives outstanding flavor to these short ribs
Prep Time30 mins
Cook Time3 hrs
Course: Dinner, Main, Main Course
Cuisine: American
Keyword: beef ribs with tomato, braised short ribs, oven braising short ribs, restaurant copycat recipe short ribs
Servings: 4
Calories: 1043kcal


  • 6 lbs short ribs
  • 2 tbs olive oil divided
  • 2 ribs celery chopped
  • 1 large carrot chopped
  • 1 large onion chopped
  • 2 cloves garlic finely minced
  • 1 tbs tomato paste
  • 1 tbs brown sugar
  • 1 bay leaf
  • 3 sprigs thyme
  • 14 oz diced tomatoes fire roasted preferred do not drain (1 can)
  • 1 cup dry red wine I used Madeira
  • 2 cups low-sodium chicken stock


  • Preheat oven to 350F/180C.
  • Heat a large dutch oven over medium-high heat. Add 1 tbs of the oil and let it heat. Pat the short ribs dry with paper towels.
  • Brown the short ribs on all sides. This should be done in shifts--don't overcrowd the pan.
  • Remove to a plate. Add the remaining tablespoon of oil and repeat browning and remove remaining ribs to the plate.
  • Add the celery, carrot, onion and garlic. Cook for 1-2 minutes, stirring frequently.
  • Next add the tomato paste and stir into the veggies in the pot. Cook for about 1 minute.
  • Add the brown sugar, bay leaf, thyme, entire can of tomatoes, wine and chicken stock. Stir to combine.
  • Add the short ribs back to the pan. Cover tightly and bake for approximately 3 hours (or until meat is very tender).


Serving: 1serving | Calories: 1043kcal | Carbohydrates: 15g | Protein: 99g | Fat: 59g | Saturated Fat: 23g | Cholesterol: 293mg | Sodium: 409mg | Potassium: 2259mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3482IU | Vitamin C: 19mg | Calcium: 76mg | Iron: 12mg